Sake Dinner Kai 4 with Sudohonke, Spring Flavors and Unfiltered Sake

The sake information is now included and the reservation deadline extended until noon March 14

(Japanese translation follows English, 日本語訳は英文の後に続きます。)

Sake Dinner Kai 4 with Sudohonke
Spring Flavors and Unfiltered Sake
6pm - 8:30pm Tuesday, March 18, 2025

UPDATE: The menu is set and includes such tasty seasonal dishes as cherry trout, oysters & bamboo shoots, and cherry sea bream. And not to be outdone, Master Sake Brewer Gen-uemon Sudo will be on hand to individually pour and explain each paired sake selection of Yuki no Mai, Hanaawase, Yusura 2022 vintage, Kimoto and Sato no Homare Akakin.
Masukomi Sushi Bar manager and Itamae (sushi chef) Tadaaki Odajima teams up with Master Sake Brewer Gen-uemon Sudo to create an exquisite menu paired with premium sake from Ibaraki for the Spring Sake Dinner Kai.

Sudo-san, 55th generation proprietor of Sudohonke in Kasama, Ibaraki, will personally guide us through a tasting of several sake paired with a full course meal including appetizers, sushi and sashimi, and grilled and stewed dishes.

Historical documents suggest that Sudohonke may be the oldest sake brewer still in operation - the firm’s business records go back to 1141, and the Sudo family has led the business uninterrupted to the present day. They are extremely particular about the rice used, which comes from within a 5km radius of the brewery. Here they continue “kimoto” brewing, the oldest brewing method known in Japan, thus preserving the mainstream of Japanese sake brewing.

The event is limited to just 20 people and the price is 15,000 yen, tax included, per person. Due to procurement and preparation requirements reserve by noon of March 14, no cancellations after this date.
Please reserve at Reception, 03-3211-3161 or online event page, tickets are limited and first come, first served.

更新情報:
桜鱒、牡蛎と筍餡掛け、桜鯛などの美味しい季節の料理が含まれたメニューが決定いたしました。
そして板前・小田嶋に負けず劣らず、杜氏(とうじ)の須藤 源右衛門が、雪の舞、花あわせ、山桜桃(ゆすら)2022 ヴィンテージ、生酛(きもと)、郷の譽(さとのほまれ)赤金の各日本酒を個別に御説明しお注ぎいたします。

マスコミ寿司バー支配人兼板前・小田嶋忠明が杜氏・須藤源右衛門とタッグを組み、茨城の銘酒を使った絶品メニューを考案する「春の日本酒ディナー会」。

茨城県笠間市にある「須藤本家」の55代目店主である須藤さんが自ら、前菜、寿司、刺身、焼き物、煮物などのフルコース料理と合う数種類の日本酒の御説明をいたします。

歴史文献は須藤本家は現在も操業している内、おそらく最古の酒造メーカーであると示しています。
使用する酒米は、蔵から半径5km以内の産地にこだわり、日本最古の醸造法である「きもと仕込み」を継承し、日本酒造りの本流を守り続けています。

限定20名、おひとり人様15,000円（税込）です。御予約先着順となります。
仕入れと準備の都合上、3月14日のお昼までに御予約下さい。
受付 03-3211-3161 またはオンラインイベントページ にて御予約ください。

Food & Beverage Committee